Meat pie, cottage cheese pie, aromatic apple and cinnamon pie, lean cabbage pie, savory ham and cheese pie...
There are many recipes for pies, and they all promise to be unusually tasty, satisfying, airy and tender.
After all, every housewife puts the warmth of gentle hands, love, kindness into her cake in order to please loved ones and loved ones. And if the cake is a success, then the woman receives generous compliments (and blooms).
It is not easy to please an unhappy husband, a mischievous mother-in-law and capricious children. But there is a cake that always works out well, and which everyone, without exception, likes.
Khanum in Uzbek.
This recipe for a delicious cake was shared by my aunt. She says that everyone in Uzbekistan loves khanum. They prepare it for all holidays and celebrations, without exception, and also just to please relatives and friends.
Khanum is cooked in a double boiler or baked in the oven. But the baked khanum has a special taste and aroma, and is somewhat reminiscent of Italian lasagna.
Let's start cooking.
1. Khanum is prepared on unleavened dough.
To do this, combine sifted flour and salted warm water in a bowl.
An Uzbek woman taught how to properly prepare real puff pastry (and quickly make blanks for samsa and puff pastry)
Knead the dough to a dry cup, and only then spread it on the table.
The dough is kneaded on the table for another 10-15 minutes. When the dough becomes soft, cover it and leave for 15-20 minutes.
To make the dough elastic and pliable, it is re-kneaded and allowed to rest for another 15-20 minutes.
Then they are divided into equal parts, and each is rolled into a circle with a thin layer of 1-2 cm.
The dough is greased with abundantly melted butter and left to soak for 30-40 minutes.
An Uzbek woman told the secrets of making real Uzbek mantas (from rolling dough to sculpting mantas)
Ingredients:
- flour-400-500 grams
- water-200-250 grams
- salt-1 tsp l.
- butter-100 grams
2. Juicy filling is prepared for khanum.
Traditionally, khanum is made from meat of beef or lamb from the bone, fat-tail lard-lamb fat is added, which can be replaced with beef.
For juiciness, add onions, raw pumpkin or potatoes. Be sure to put seasonings, usually ground black pepper and cumin.
Meat and lard are chopped with a knife, vegetables are finely chopped, cumin is kneaded in the palms, and salted to taste.
An Uzbek woman told the recipe for a juicy meat filling - with it, Uzbeks cook everything (manti, khanum, samsa, pasties and even dumplings)
Ingredients:
- meat-1 kg
- lard-300-400 grams
- onion-1 kg
- pumpkin or potatoes-300-400 grams
- salt and seasonings to taste
3. Put the filling on the finished dough.
Then cut with a knife into two equal parts and each is wrapped in a tight roll.
Excess dough is cut from the edges of the rolls and clamped. The finished rolls are laid out in a spiral in a form greased with vegetable oil.
4. Khanum is poured with tomato sauce.
In a saucepan, tomato paste is diluted with boiling water, vegetable oil is added and khanum is poured with the prepared sauce.
Ingredients:
- tomato paste-1 tbsp. l.
- boiling water - 200-300 ml.
- vegetable oil-2-3 tbsp. l.
Khanum is baked in a preheated oven under a closed lid (or foil) at 180 degrees for 40-50 minutes.
Bon appetit and delicious khanum!
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